Trim asparagus and cut diagonally into 1-inch pieces.

Blanch in boiling water, followed by immediate rinsing with cold water to stop the cooking process.

In a shallow bowl, mix together soy sauce, sugar, rice wine vinegar and sesame oil.

Gently toss in the asparagus; cover and chill.

To Serve:

Place baby salad greens on chilled plates. Using a slotted spoon, mound asparagus in the center of greens.

Decorate with mandarin oranges and roasted red pepper strips.

Drizzle with remaining dressing.

Sprinkle with toasted sesame seeds.